holiday time in Mexico!"
We used to sing that and eat burritos on the 5th of May, that is until we wised up and organized a goat roast!
A couple of us hatched to idea one night sitting in buddy's trailer at the San Jose Lodge over plates of spaghetti and Elk meat balls. Buddy had gotten an elk last year and has been sharing the meat with us ever since we arrived in Bisbee. Neil and I ate Elk stakes for the first week we got here before we had any idea of where to buy good food. Every camp out we help cook the elk chili in the dutch ovens and sometimes we get invited over for elk balls. Buddy is an ex SERE for the Airforce, that stands for somethign i cant remember right now, but bascially had him jumping out of airplanes and teaching survial skills to all the soliders. Obviously just the person to carry out the plan.
I found a free range organic goat close by and with the help of Tracy's pickup with a
camper top we transported the goat with ease. We collected the mesquite and rebar out at Mike's place who owns land with his three brothers -- they store all their salvaged building supplies out there.
Braving the Savannah, looking for pictagraphs and camping by the fire
Aye Aye Captian: Mike G turns the wheel of the Rotisserie
The contruction of the spit, digging of the pit and laying of the fire were all met with energetic hands and hearts.
The Spit and Pit in all their Glory
The slaughter began at 7 am on friday and went so smoothly I dont think that we could ahev asked for a better expereience. 14 people participated and almost every single person got their hands in there to help with the skinning and collecting of organs. I was so impressed by the group of people who come together to share in this amazing ritual and skill. Since by now we are all anatomy geeks we had a great time indentifying all the organs. Evret aka "sweetbread" took them and stir fried up the liver and tongue with some prickly pear pads for our enjoyment.
Sweetbread and Kat in front of the pit.
All morning and into the afternoon we worked with the hide, people scapping it and lashing wood together to stretch it on, we even began the tanning process with a brain tan -- now that is hard core.
Buddy and Oliver using the brains to tan the hide.
Here the Hide is Stretched Out on the Frame
border="0" alt="" />we made a spice rub for the goat and basted it every now and then.
Baste it Girl!
I'll spare you the pictures from the rest of the party - -a lot of people came later to enjoy the meat and the festivities and to dance. The meat tasted like lamb to me, very similar. We had a sauce pot luck -- horseradish, jalepeno, curry, etc... yum.
I'm making a goat stew with the left over bones and meat to share with the class later this week.
how'd this guy get in here?
No comments:
Post a Comment